INSTRUCTIONS
Preheat oven to 350° F.
Chop almonds until roughly chopped.
Whisk together almonds, flour, baking powder, and salt.
Combine eggs, lemon zest, sugar, McEvoy Ranch Organic Lemon Olive Oil, and vanilla. Beat with a mixer on medium speed for approximately one minute.
With the mixer running on medium speed, slowly add the flour mixture. Mix until dough just comes together being careful not to overmix.
Scoop dough onto a parchment-lined baking sheet and shape it into approximately two equal-sized logs.
With a pastry brush, brush the logs lightly with Organic Lemon Olive Oil.
Bake for 30 minutes, rotating the pans halfway through.
Remove the pans from the oven. Reduce the oven temperature to 250° F.
Once cooled, slice at an angle so they are approximately 1/2 inch thick and bake for 7 minutes.
Flip them over and bake for another 7 minutes.
Remove from the oven, and cool on a wire rack.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
